Avocado Chicken Salad
User Reviews
4.9
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
324 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Avocado Chicken Salad
Description
This salad combines shredded or chopped cooked chicken breast with ripe avocado pieces and freshly cooked corn kernels. Bacon adds smoky crunch, while chopped chives or green onions and minced dill contribute herbal brightness. The dressing is a simple mixture of freshly squeezed lemon juice, extra virgin olive oil, salt, and black pepper, which lightly coats the ingredients, enhancing the flavors without overpowering.
The texture is creamy from the avocado and bacon fat, tender from chicken, with bursts of sweetness from corn and the herbaceous bite from chives and dill. Optional hard-boiled egg slices can provide added richness and protein. The salad suits lunch or a light meal and benefits from fresh ingredients to preserve flavor contrast.
The recipe notes indicate variations using rotisserie chicken or different types of bacon and suggest preparing the salad ahead but adding avocado and egg just before serving to prevent browning. Leftovers should be tightly covered with plastic wrap touching the salad surface to slow avocado oxidation and refrigerated up to 3-4 days.
Ingredients
Avocado Chicken Salad Ingredients:
- 2 chicken breast shredded or chopped, large, cooked
- 2 avocado large
- 1 cup corn from 1 cooked cob
- 6 oz Bacon cooked and chopped, lean
- 1/4 cup chives (or green onion), chopped
- 2 Tbsp dill chopped, or to taste
- 2 egg Optional, halved or quartered, hard-boiled
Lemon Dressing:
- 3 Tbsp lemon juice freshly squeezed
- 3 Tbsp extra virgin olive oil
- 1 tsp salt or to taste, sea salt
- 1/8 tsp black pepper
Instructions
- Dice or shred the 2 large cooked chicken breasts and place them into a large mixing bowl.
- Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
- Add 1 cup of cooked corn (freshly cooked corn is best), toss in chopped green onion, chopped bacon, and fresh Dill.
- Make the dressing - add the ingredients in a small bowl and stir to combine. Drizzle the dressing over your salad and toss to combine. Serve with slices of hard-boiled egg if desired.
Notes
- Use rotisserie chicken, cooked chicken breast, or well-drained canned chicken for convenience.
- Uncured turkey bacon can be substituted for a leaner option without compromising flavor.
- Prepare the salad without avocado and hard-boiled egg in advance; add these just before serving.
- To prevent avocado browning, cover leftovers tightly with plastic wrap touching the salad surface and refrigerate up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbs | 12g | |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 49mg | 16% |
| Sodium | 1002mg | 42% |
| Potassium | 542mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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